Thursday, June 23, 2011


1 1/2 cups of meat (Your choice. We often use beef and chicken. And leftovers from kabobs are excellent.)
1 Red Bell Pepper
1 Green Bell Pepper
*You can also use a frozen mix of stir fry veggies. We often go that route as we enjoy this recipe a lot. It’s a lot easier to keep the bag of frozen veggies than to have everything fresh on hand.
Shredded Cheese
Teriyaki Sauce (recipe below)
Rice (enough for your family)
Tortillas (enough for your family)(We like whole wheat)
Sour Cream

Teriyaki Sauce:
1/4 cup Soy Sauce
2 Tbs Ketchup
1/4 cup brown sugar
Mix well. Add up to a cup of water to stretch the sauce and make it go further. Or just to tame the bold taste.

Marinade your meat in the teriyaki sauce for a few hours, if desired.

Put your rice on to cook. I use a rice cooker. It’s a set it and forget it deal here. Chop your veggies and meat into thin strips. Sauté them in a frying pan or wok with a little bit of oil. After they start to soften, add the teriyaki sauce to the pan. Let simmer for 20 minutes. Add cornstarch to thicken the sauce as needed. Season as desired. We enjoy a little garlic and some John’s Steak and Seasoning. You can warm your tortillas, if desired.

When the rice is done, serve. Lay your tortilla out, and put everything else inside. Top with shredded cheese and sour cream. Wrap up and enjoy!


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